Pork Fried Sauce Noodles

Loosely based on Zha Jiang Mian (炸酱面), or “Fried Sauce Noodles". After one disappointing Chinese take-out dinner, I felt compelled to cook a more authentic dish for my wife.

• Ready In: 50 mins
• Serves: 5

Ingredients

• 1 (12 ounce) box extra firm tofu
• 1⁄3 cup  korean chicken barbecue sauce
• 2  tablespoons soy sauce
• 1  tablespoon rice vinegar
• 1 (9 ounce) package  of soba buckwheat noodles
• 1  large potato, diced
• 1  carrot, julliened
• 1  cup  of sliced celery
• 1⁄2 cup water
• 1  cup pork, thinly sliced into strips
•  oil (for frying)
•  half an onion, thinly sliced
• 1 -2  tablespoon cilantro (to garnish)

Directions

1. Boil the water for the noodles.
2. Carefully slice the tofu into small square pieces and remove excess moisture by placing tofu cubes between paper towels or kitchen rags. Fry the tofu cubes and set aside. (Watch out for splatter.).
3. In a small bowl, mix the bbq sauce, water, soy sauce, and rice vinegar.
4. Stir fry the onion, celery, carrots, and potatoes. When the carrots are soft, add half of the sauce mixture to the vegetables. Stir to evenly coat vegetables. Check if the potatoes are thoroughly cooked. Remove from heat and set aside.
5. Coat the pork strips with flour, toss to evenly coat individual pieces. Let stand for 5 minutes then stir-fry. Once the pork is throughly cooked and brown, stir in the last half of the sauce mixture.
6. Add the vegetables and stir. Once evenly mixed, add the tofu and carefully stir everything together.
7. Prepare noodles per package instructions. Once cooked, place a serving size of noodles into a bowl.
8. Spoon a layer of the meat and vegetable mixture on top of the noodles.
9. Stick a fork or chopsticks into the bowl and serve.